TX 657 
.C7 G7 
Copy 1 



niiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiniiiiMiiiiiiiiiiiiwiiiiiiimiiiMiiiMiiiiiiiiiiiiiiniiMiiiiiiiiiiiimiiiHii»^ 

- A WORLD BEATER | 

PERFECTION COOKER I 



I 




MANUFACTURED BY 



PERFECTION COOKER CORPORATION 

OMAHA, NEBRASKA, U. S. A. 



s CopyrigKt 1918 by Perfection Cooker Corporation | 

MJiiiiiiiiiiiiiniiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii^ 






tK<^ 



iiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiniiniiiiiiiniiiinniiiiiiiiiiiiiiiiiiiniiiiniiiiiiiiiii^ iiniiitwiiiiAiiuiiiiMiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiii) 

I THE INSIDE OF I 

i I 

[Perfection Cooker | 

1 I 

Invented, Patented and Perfected by Wm. Gra>) of | 

Lincoln, Nebraska I 





^ 


f\ 




— 


■^ 




\^ 


bk 






/ 














^ 


t^ 




















^\ 




















\\ 




















1 








































i 




















/ 




k 














/ 








k 




;;^ 


-—1 




y 









m 31 1918 



uiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiivmiiiiiiiiiiiiiHiiiiiiiiiiimii"^ >""" >" """ *'"""""" ""'" " """""" 

'CU499206 



•*.! ' 



GENERAL AND SPECIAL DIRECTIONS FOR 

CLOSING, OPENING AND USING 

PERFECTION COOKER 

This cooker is a new method of scientific cooking, 
therefore, the users will find it to their advantage to 
read this book of instructions, which is calculated to 
give a perfect understanding for the proper use of Per- 
fection Cooker. 

The first eight pages fully describe the Cooker and 
give general information how to operate it. The next 
seven pages give the time and tell in detail how^ to 
cook each article of food. The following two pages 
give the time only in condensed form required to cook 
each article. Understanding this, j^ou can at once 
refer direct to any information desired about Perfec- 
tion Cooker. With this book and a little practice any 
one can properly use the Cooker. 

There are many ways in which the cooker may be 
used. It requires only a little patience, and is of much 
advantage to learn them all. 

First, it can be used as a common kettle. 

Second, with inside rest and cover Avithout ball and 
claw, it is a common steamer or double boiler, cooking 
at 212° of heat or less. 

With cover, ball and claw screwed down tight, it is a 
high pressure steam and water cooker, cooking at 20 
pounds pressure, 276° of heat up in dry steam or down 
in the water, perfectly rendering three different ser- 
vices with one vessel at half price and saves its cost in 
90 days, as every owner will tell you. 

The first two methods are well known and need no 
explanation. As a high pressure cooker, this cooker 
will cook anything in about one-third of the time with 
one-fourth to one-sixteenth of the fuel required by 
other cookers. It saves all heat, steam or distilled water 
and flavor of foods, wasted by others to perfume the 
house. It can be raade to cook as fast or as slow as de- 
sired for hours without attention. 



(n 



THE FOLLOWING DIRECTIONS. 

For the use of Perfection Cooker will be found suffi- 
cient to reasonably inform the operator how to cook 
many things. AVhen any one can make such reasonable 
changes or variations in the use of this cooker as will 
l)lease them for all things it is calculated to cook. 

There is practically no cooking until the kettle is 
hot — therefore, count time only, from the time steam is 
up and the ball commences to escape steam freely and 
make a noise or move about a little on the tube, which 
is notice to then turn down the fire if gas or oil or re- 
duce the heat as required by moving the cooker back 
on the stove if coal or wood until the ball barely moves 
or escapes the least possible amount of steam. Count 
time from then and you will find the time as given in 
the book for the different foods will be all that is re- 
<[uired to cook them perfectly done and tender, tho the 
operator can cook them more or less to suit their wish 
or as may be required. 

HOW TO CLOSE THE KETTLE. 

Before closing the kettle, first look through the tube 
and in the ball and see that neither is stopped up in any 
way, then place the cover on the kettle, the handle of 
cover over the ring on side of kettle with the handle 
and tube pointing cross ways to the bail. Place the 
notch in the outer edge of the left side of the cover even 
with the mark under the bail on the top of the left side 
of the kettle. By such, the rubber will always fit per- 
fectly and will last for years and the kettle remain 
steam tight. Then place the spider frame or claw in 
position, the hub over the center of cap Avith the screw 
resting on top of the cap. See that the hooks are in 
position under the rim of kettle. Screw down the cover 
with the cross bar until the hooks commence to tighten, 
then see the hooks are properly in place under the rim 
of the kettle. Place the wire ring around the kettle, 

(2) 



draw tight on the outside notch of hook opposite the 
catch. Close and hook the hook end of wire ring and 
eye together, then screw down the center cross bar of 
claw, for a strong person, reasonably tight and for a 
medium person, perfectly tight. Then the cover is steam 
tight upon the kettle. If parties will see the hooks are 
in place under the rim of kettle, the wire ring ma}^ be 
omitted and is used but little. Then place the ball on 
the tube. The kettle may be hot or cold when closed. 
That matters not, tho it is better to set the kettle off the 
fire when closing. 

After the; kettle is closed steam tight and hot, 
the noise of escaping steam is notice to turn down the 
fire or reduce the heat and save the waste of fuel. 

With a new kettle or new rubber, it is best to grease 
the top of the kettle for two or three times using, put- 
ting a little grease on the rubber also, to prevent the 
rubber sticking to the top of the kettle. If it should 
then stick, place the point of a dull case knife between 
the rubber and the kettle near the bail, slip the knife 
around the kettle under the rubber, both sides. This 
will loosen the rubber from the kettle. Such will not 
be needed more than two or three times when the rul)- 
ber will get hard and smooth, not sticking at all, and 
last for years. It is often best to wet the knife. 

Should the rubber become rough on the edge, cut the 
rough part off with a knife as you would cut a pie crust, 
leaving, the outer edge smooth. 

TO MAKE A LEAKY HARD OLD RUBBER TIGHT 

AGAIN. 

Should the cover leak steam at any time from under 
the rim, usually to screw down the cross bar a little 
the leak will cease if not take out and grease the screw 
close the kettle to cook as usual, leave the ball off the 
tube, let the kettle get steaming hot for 2 or 3 minutes 
then the rubber is soft and there is no pressure under 

(3) 



the cover. Give the screw one-fourth to one-hali' turn 
more, put on the ball and cook as usual. You will find 
the leaks have disappeared, which is due to the fact, a 
hot soft rubber without steam pressure in the cooker is 
easy made to fit the kettle. If after one or two trials, 
this does not stop the leak, a new rubber is necessary. 
It can be purchased of the Company or agents by mail. 

Any par-boiling or skimming of food desired, should 
always be done in the usual manner before the kettle 
is closed steam tight. 

HOW TO COOK. 

AVhen the cooker is closed and hot and steam passing 
freely out of the ball, then it is cooking as fast as pos- 
sible and the noise of escaping steam is intended to call 
the attention of the operator to turn down the fire, if 
oil or gas — if coal or wood, remove the kettle to a cool- 
er part of stove and save the loss of heat and fuel.. The 
attendant should adjust the heat as described until the 
ball makes the least possible noise or barely moves a 
little on the tube. The cooker is then cooking as fast 
as possible, 276° of heat and losing nothing. Count 
time from then and you will find the time given ample 
to cook all things, but may be varied more or less to suit 
any special conditions or desires of attendant. 

If you desire, you can turn out the fire before the 
food is done and save from 5 to 10 or 20 minutes of gas, 
heat or fuel, according to kind and amount of food in 
the kettle to retain heat and thus utilize all heat in the 
kettle to cook with — lose nothing until the food is done. 
This gives full value of all fuel at high pressure from 
lighting the fire until it is out. 

HOW TO OPEN THE KETTLE WHEN FOOD IS 

DONE. 

Turn down the fire or remove the kettle from the 
lieat, allowing all steam to condense before opening the 
kettle. By such, all heat and flavor is retained in the 

(4) 



kettle, but if in a hurry or for the purpose of examining 
the food and seeing how it is cooking, be sure to have 
steam and water in the kettle. This you will know by 
raising the ball a little. If there is plenty of steam, the 
kettle has water. Then set it in a pan of cold water and 
pour a cup of water on top or turn the water faucet on 
top of the cover and kettle. This will condense the 
steam inside in from three to eight seconds. Then test 
the ball again for steam by raising the ball a little. If 
there is no steam in the kettle, you can remove the ball 
first, then the claw and cover. In this way, you can 
(|uickly open and close the kettle at any time when 
cooking. To examine the food or put in more food such 
as potatoes or other quick cooking vegetables with 
meats that require a longer time to cook, so that all of 
the food whether easy or hard to cook, will be done at 
the same time. Always wipe the rubber dry as soon as 
cooking is done. Do not let food stand in the cooker 
with cover on, as such softens the rubber. 

TO TAKE ALL ODORS OUT OF HOUSE. 

If you are cooking something and do not want any 
odors in the house, at all when food is done, you can 
take the kettle out of doors, then with a dish cloth or 
fork, press the ball against the side of the tube or raise 
it slightly allowing a little steam to escape. If no liquid 
comes out with the steam in a short time, remove the 
ball and let all steam escape, when you can then safely 
remove the claw and cover, but under no conditions, at- 
tempt to unscrew the cross bar or remove the cover un- 
til after the ball is removed and steam is out of the ket- 
tle. It is better for the first two or three times in re- 
moving the cover if it sticks to draw a case knife 
around under between the kettle and the rubber to 
loosen the rubber from the kettle, after which it will 
not be needed, and it may not be needed at all. 

After the kettle is closed to cook, allow the steam to 
rise until the ball passes out considerable steam, 

(5) 



makes some noise and moves about a little on the tube, 
then the kettle is cooking as fast as possible again, after 
which the excess steam will all escape and in time, the 
kettle would grow dry. You should turn down the fire 
if oil or gas or remove the cooker to where it is cooler, 
if coal or wood. 

If the tube is not escaping steam and you wish to 
know whether the cooker has really the full amount of 
heat . and j^ressure or not, press the ball sideways 
against the tube or raise it a little only when the sound 
of escaping steam will tell you how much steam and 
pressure 3^ou have in the kettle. To learn the sound of 
escaping steam is both easy and essential, Avhen you 
can cook accurately at any desired pressure or heat 
when there is no steam escaping or as fast or as slow 
as you wish. 

Always put sufficient v^ater in the kettle below the 
wire rest and as much or as little water as prefered in 
the receptacle within and when cooking down in the 
kettle without the rest put in the amount of water de- 
sired. When cooking is done, it will practically all be 
there when thru. The amount lost will be imperceptible 
unless the cover is not screwed down tight or the ball 
is permitted to pass steam freely out wathout reducing 
the heat. Then only it could boil the water away and 
might go dry and burn the food, but such is altogether 
unnecessary and would be the fault of the operator. The 
noise of the ball when steam escapes is notice and in- 
tended to call the attention of the attendant to turn 
down the fire and save the waste. AVhen too hot, the 
kettle will keep on calling until the last drop of water 
is gone. This is all that could be expected of the ket- 
tle — therefore, it is clearly the fault of the attendant to 
allow anything to go dry or burn within this kettle. 

All food like mush, rice, breakfast foods, peas, pud- 
dings, etc. that would shut the water from the bottom 
of the kettle should be cooked in separate receptacles 

(6) 



on the wire rest and any food can be cooked on the rest 
if desired including meats, beef loaf and all other 
meats. Potatoes are better in separate receptacles on 
the wire rest. Then they are dry and mealy and cannot 
water soak at all. 

All such foods as soups, boiling meats, pot roasts and 
other meats, chicken, cabbage, beets, parsnips, carrots, 
cauliflower, string or dry beans, hominy, etc, are better 
to cook down in the kettle without crate, all as herein- 
after described. Remember the safety ball regulates and 
limits the pressure to 20 pounds per square inch and the 
heat to 276" with this kettle. You may carry any 
amount less 3^ou wish by learning the sound of steam. 
If for any reason, you wish, you can cook as slow^ as de- 
sired for hours without losing a drop of water or any 
flavor. 

A good rule to remember in using or opening Cooker. 

Never loosen the Claw or remove the Ball in the 
house while steam is up ! Test the Ball for steam first I 
if none remove it then unscrew and remove the Cla\v 
and cover, in this wa}^ you cannot make a mistake. 

Should you wish to cook two articles of food in the 
kettle at the same time, separately or together, one of 
which requires longer to cook than the other, place the 
one requiring the longer time in the kettle first — cook 
it the extra time required, then open the kettle by cool- 
ing with water as described and put in the other article 
cooking the required time under pressure to finish both 
at once. It matters not whether they are cooked in 
separate or the same receptacle. They will both be 
done at once. 

A mutton chop or ham steak may be first fried or 
roasted in the kettle open, with sufficient water, either 
can be cooked in under the wire crate with a pan of 
rice above — the rice having double the water there is 
rice in the pan and placed on top of the wire rest. Both 
articles will cook done under pressure in 17 minutes 

(7> 



fi'oin the time steam is up. Should one of the two art- 
icles prove not as well cooked as the other, remove the 
one that is done, close the kettle and cook the other a 
few moments longer. Such hardly ever occurs for the 
reason, to slightly overcook is not as objectionable as 
to undercook. 

To COOK TWO ARTICLES OF DIFFEFENT 
FLAVORS in the kettle at the same time without mix- 
ing flavors such as cabbage and riCe. Place the cab- 
bage or articles with strong flavor in a pan on wire rest, 
covered with tin pan or plate, place a pan of rice on 
top, open with sufficient water inside with the rice and 
one quart of water under the wire rest. Cook 17 min^ 
utes — both will be done and the flavors not mixed at 
all — due to pressure in the kettle neither pan can gen- 
erate steam against pressure therefore absorbs a little 
clear steam from the main kettle while cooking and does 
not pass any flavor in the main kettle to be absorbed 
by the other food. 

You can let it cool down slowly or as quickly as you 
wish. You could not mix the flavors if you tried, all 
due to pressure produced from clear water in outside 
kettle. 

Never set the kettle in cold water unless you know 
you have w^ater in the kettle. To raise the ball slightlj" 
will show if you have plenty of steam. If you do, you 
have water inside and there is no danger in placing the 
kettle in cold water. 



(8) 



METHOD AND TIME REQUIRED TO COOK DIF- 
FERENT ARTICLES OF FOOD. 
MEATS. 

SOME MEATS NOT ALL COOKED SLOWLY ARE 

BETTER. 

FRESH PORK STEAKS. Brown first in open kettle, 
then cook to 25 minutes with sufficient water under 
pressure. You can serve the meat liquid clear or thick- 
en the gravy as preferred. It is very nutritious. 

LARGS PIECE OF PORK. To boil or pot roast. 
Brown or sear first in open kettle. Cook 30 to 45 min- 
utes on bottom under pressure. Time governed according 
to quality and size in all things. Serve meat liquid 
clear or make into gravy as preferred. 

TO COOK A SLICE OF HAM in sufficient water and 
extract salt at the same time. Cook 20 to 30 minutes, 
not too fast, down on kettle bottom under pressure. 

FOR A LARGE PIECE OF HAM OR SALT MEAT. 

It is better to first soak out the salt in cold water which 
leaves the flavor in the meat. For 4 to 6 pounds, cook 
40 to 60 minutes under pressure down in kettle. 

SPARE RIBS AND KRAUT. If the kraut is too sour 
or strong, it is best to wash out the extra flavor first, 
then place spare ribs and kraut dowm in kettle on the 
bottom with water. Cook 20 to 30 minutes under pres- 
sure. 

PIGS FEET, HEAD CHEESE, ETC. 30 to 40 minutes 
according to size and quality. Always under pressure 
and down on kettle bottom. The meat will slip from 
bones when properly cooked. 

BEEF STEAK. First seasoned, fried or roasted in 
open kettle, then cooked 20 to 30 minutes under pres- 
sure on kettle bottom. The meat liquid is excellent for 
gravy. 

(9> 



TO POT ROAST BEEF. Season first, then bi'own in 
open kettle with suet, then put in one or one and a half 
l)ints of water (the amount desired) — hot water is best. 
It will cook in 80 to 55 minutes. If a very tough or 
large piece, cook longer or cook slowly as long as you 
wish. 

BOILING MEAT. 40 to 60 minutes. Time governed 
by size of meat. Parboiling or pot roasting should be 
done before closing kettle and without ball or claw. 

BEEF LOAF. Composed of ground beef, suet and 
bread or cracker crumbs mixed, moistened as desired, 
placed in covered pan on rest, one quart of water be- 
low and cook 40 to 55 minutes. All flavor and meat 
juice are left in the meat wdien cooked iii Perfection 
Cooker. 

SOUPS. To thicken soups w4th rice, barley, etc., 
make the meat very hard to cook, therefore cook longer 
or put the cereals in about 20 minutes before meat is 
done. 

TONGUE. If dry or salted tongue, soak out the salt 
first, or soften tongue with water ; parboil in open ket- 
tle, if desired, then close the kettle, cook under pres- 
sure 45 to 60 minutes or longer if desired. To let it cool 
gradually is best, but if in a hurry, cool quickly in 
water as elsewhere described in this book. 

TO POT ROAST MEATS. Leave the kettle open, get 
it hot, put in some butter, suet, grease or fats, then fry 
or brown the meat, turning it from side to side until 
it is Avell browned, then put in from one to one and a 
half pint of water, or such amount as desired, close up 
the kettle steam tight and cook under pressure : for 3 
pounds, 35 minutes ; 5 or 6 pounds, 45 to 50 minutes. If 
larger, an hour or more. You can turn out the fire ten 
to fifteen minutes before the foods are done, the heat 
within will finish the cooking and save fuel. 

(10) 



TO COOK AND OLD CHICKEN TO PRY. Cut up 

and put it in a covered pan upon rest, steam cook undei* 
pressure 80 to 40 minutes, then take it out, roll it in 
liour or fine bread crumbs, fry as usual, or fry first and 
then steam cook and make gravy afterwards, as French 
Fricasse. Either method is good, the latter best. In 
short, delicious and tender with flavor retained. 

TO COOK CHICKEN FREE FROM WATER OR 
GREASE. Place the chicken in any receptacle upon the 
crate, cover with tin or plate, quart of water belo-w, 
but place no water in the receptacle with the chicken. 
Cook 30 to 40 minutes for ordinary chicken. For a 
very t-ough or old chicken, 40 to 60 minutes. This leaves 
all the flavor, extract and juices in the receptacle with 
the chicken. It will be tender, not water soaked as 
when boiled; or covered with grease as when fried, as 
dry or baked. Season before cooking. The result is, 
just pure chicken perfectly cooked in Perfection Cook- 
er. 

CHICKEN AND DUMPLINGS. Cut up and put the 

chicken in the kettle with the desired amount of water; 
season to suit ; close up cooker steam tight ; cook 20 to 
30 minutes for chicken 6 months or one year old ; or 
40 to 60 minutes for old and tough. Let kettle cool 
doAvn or cool in water, open and leave of¥ cover while 
you cook dumplings. They will be lighter without the 
cover. 

NEW PEAS. Cook them down in the cooker under 
pressure 17 to 20 minutes according to age. Old dry 
peas, 30 minutes, using enough water for swelling peas 
when done, then cool and remove cover. Old peas will 
cook about like beans. Season to suit before cooking. 
Thicken liquid after cooking. 

CABBAGE. Cut up cabbage to suit. Season with 
salt or dip it in strong salt water to season thru, then 
salt the water in kettle to suit taste. Place cabbage 



down ill kettle or in separate receptacle up on the rest 
and one and one half pints clear water below crate, 
cook under pressure if cabbage is fresh and juicy, 15 
minutes — if old and dry, 17 minutes. Cool and open 
kettle. The cabbage will be of its natural color, juicy 
and tender. Season to suit taste. A few sprigs of red 
pepi)er will add piquancy. You will find that cabbage 
cooked in this way the best you ever ate and easily 
digestible. Cabbage may be cooked wdth other vege- 
tables and meats, allowing 17 minutes for cooking the 
cabbage. Same applies to most all other vegetables. 

STRING BSANS. Place them down in the kettle with 
sufficient water, season to suit. Place whatever meat 
(preferably sliced) and other seasoning desired, with 
the beans. Close the kettle; cook under pressure 16 to 
18 minutes; then cool and open kettle; or cook 14 min- 
utes under pressure; turn out the fire and let them cook 
for five minutes. In either case, the food will be done 
with all liquid and flavor retained. 

WHITE NAVY BEANS. C^ook them down on the ket- 
tle bottom. Beans can be cooked done from diy beans 
in 30 minutes; but it is better to soak them two hours 
in cold w^ater or 30 minutes in tepid w^ater before cook- 
ing. Soaking sw^ells the skin and prevents bursting. 
Place the beans down in the kettle without rest, par- 
boil and pour off the w^ater or skim before closing the 
kettle, if desired, then cover beans wath water one inch 
or more deep (beans above ihe water will be hard for 
lack of water), season with strips of meat, pepper and 
salt, or otherwise, to suit, (lose up the kettle and cook 
under pressure 30 minutes, which is sufficient to cook 
the beans thoroughly done. Or cook under pressure 
20 to 23 minutes, turn out the fire and the beans wall 
finish cooking with the steam in the kettle. For baked 
beans, you can then pour off the extra water, if any, 
season as desired, place them in the oven and bake to 
suit your taste. Cook Pinto and Lima beans in the same 
manner 35 minutes. 

(12) 



NEW ENGLAND BOILED DINNER. Cook meat as 
before then cook and open kettle, put in whatever vege- 
tables desired ; close kettle and cook under pressure 15 
to 17 minutes. All will be done alike. A splendid New 
England Dinner, better flavored than cooked in any 
other manner. 

POTATOES. Potatoes may be cooked down in the 
water or up on the rest in dry steam. Large potatoes 
require 12 to 17 minutes for cooking ; smaller ones, 10 
to 12 minutes ; if cut fine, 8 to 10 minutes, ^lany like 
them best when cooked in a separate covered dish on 
the rest above water ; but your own personal experience 
and judgment will be your best guide. 

ONIONS. If sliced, cook 15 to 17 minutes down in 
water or in separate receptacle on wire crate. Whole 
onions about 30 minutes according to size. Season to 
suit and serve with or without liquid, as preferred. 

BEETS. Young beets, 12 to 15 minutes. Time gov- 
erned by age and size. Old beets, 45 to 50 minutes down 
in kettle on bottom in clear water. Cool and open ket- 
tle as usual ; drop beets a few" at a time in cold water — 
the skins will all slip off by a squeeze of the hand, leav- 
ing the beet hot and ready for seasoning, butter, pep- 
per, salt, vinegar and serve. 

CARROTS AND TURNIPS. If sliced, cook under 
pressure down in kettle or bottom to serve with soup 
20 to 25 minutes ; or up on rest in separate receptacle, 
dry to mash, 25 to 30 minutes. 

PUMPKIN OR SQUASH. Slice and place in separate 
receptacles placed on rest and covered; cook under 
pressure done and dry 15 to 20 minutes. You can 
scorch and dry as desired which gives the rich taste of 
Pumpkin and use as Pumpkin Butter to spread or di- 
lute with milk for pies. 

(13) 



at 



This cooker so thoroughly cooks any vegetables, 
string beans, peas, corn, tomatoes, etc. if canned that 
they will keep perfectly, due to the fact that 20 pounds 
pressure furnished 276° Fh which instantly destroys all 
spar and germ life. (See also leaf on canning). 

BROWN BREAD. Use any receipt desired. Place 
the food in tin cans, jars or pans, put them on the wire 
rest with one quart of cold water below, start cooking 
slow without ball or claw until bread rises then cook 
under pressure 45 to 50 minutes and same will be per- 
fectly done. Place in a hot oven and brown ready for 
use. 

ENGLISH PLUM PUDDING. .Make Plum Pudding 
according to any preferred recipe, put it in cooking 
dish or sack and cook on the wire rest with one quart 
of water below. Start with cold water, using cover 
without claw or ball in place, giving time to raise, then 
cook under pressure one hour and a quartVr, w^hen it 
will be done. You will find it as mellow and as well 
flavored as tho cooked in ordinary way and aged for a 
year or more. 

RICE, nice should be well washed, need not be soak- 
ed ; but cooks faster, if soaked before cooking, to saA^e 
fuel. Put it in cooking dish with double amount of 
water, and cook on the wire rest with about one quart 
of water below. Cook under pressure 15 to 17 minutes. 
We do not advise cooking rice and milk together under 
pressure, as the high temperature generally gives milk 
a reddish tint, however, that is not harmful. ]\Iilk 
should be heated separately and added to the rice after 
cooking. 

OATMEAL. In cooking Oatmeal follow general ad- 
vice as to cooking Rice, Cooking under pressure for 12 
to 15 minutes is sufficient, and amount of water stirred 
directly into the oatmeal itself will be best governed 
by your personal liking. Cool slowly, if you have time 
to do so. 

(14) 



OTHER CEREALS. Follow general directions for 
cooking Kice and Oatmeal ; but most of the other cer- 
eals require only 10 to 12 minutes for thorough cooking 
under pressure. You can cook all cereals slowly if 
desired. 



The Perfection Cooker 

will 

CONSERVE TIME! CONSERVE MONEY! 
CONSERVE HEALTH ! HELP WIN THE WAR 
BY PUTTING THE MONEY YOU SAVE IN 
USING PERFECTION COOKER INTO LIB- 
ERTY BONDS, BABY BONDS, THRIFT 
STAMPS AND RED CROSS. ORDER A PER- 
FECTION COOKER NOW. 



(15) 



TIME FOR PRESSURE COOKING. TO cook under 
steam pressure, the time given here is rig-ht to suit most 
people. Each user may vary time to suit their personal 
likes and conveniences. Cooking time is counted from 
the full escape of steam at the hall valve. 

MEATS. 

Minutes 

Fresh Pork Steak 20 to 25 

Pot Roast Pork Loin 30 to 45 

Large Piece of Boiled Pork 80 to 45 

Slice of Ham, Pot Roast 20 to 30 

Large Piece of Ham 4 or 6 pounds 40 to 60 

Pigs Feet, Head Cheese, etc 30 to 45 

Spare Ribs and Kraut 20 to 30 

Scrappel, Pork and Mush on rest 20 to 30 

BEEP 

Beef Steak pot roast 20 to 30 

Pot Roast Beef 30 to 55 

Boiled Beef fresh or corned 40 to 60 

Beef Loaf 40 to 55 

Beef Tongue .45 to 60 

MUTTON 

Pot Roast, mutton steaks or chop 20 to 30 

Pot Roast, large piece of Mutton 35 to 55 

Boiling Mutton 45 to 55 

CHICKEN. 

Large and tough for soup, etc 55 to 60 

Chicken in pan free of water or grease 30 to 55 

Chicken for dumplings, young 20 to 30 

Chicken for dumplings, old and tough 40 to 60 

VEGETABLES 
POTATOES Minutes 

A\niole with jackets 15 to 17 

Peeled 14 to 16 

Cut up small to mash 10 to 12 

(16) 



1 



PEAS 

New Peas 10 to 15 

Old Dry, soaked 25 to 30 

BEANS 

String Beans 16 to 18 

White Navy Beans, first soaked 30 

Lima Beans, first soaked 30 

Other beans about the same 

Old Beans 35 

CABBAGE 

Boiled, according to size or cutting 15 to 20 

ONIONS 

Sliced or cut up ... 15 to 17 

Whole and Large 25 to 30 

CARROTS 

Cut up 15 to 2-4 

Sliced or whole 20 to 30 

Parsnips same 

Turnips, cut up 25 to 30 

Pumpkin and Squash cut up. 15 to 20 

BEETS 

Young - 10 to 15 

Old 30 to 45 

BROWN BREAD in Pan ready to set in oven 

and brown 40 to 50 

PLUM PUDDING. 

English Plum Pudding I14 Hours 

NEVER LET FOOD STAND IN THE COOKER. 

When not in a hurry to serve, you can always turn 
out the fire from 5 to 15 minutes before food is fully 
cooked, and so save fuel. According to kind and 
amount of food cooked the longer heat will be retained 
after turning doAvn the fire. 

(17; 



Canning. 

Prepare the fruits and vegetables as usual, put them 
in jars, fill jars with water, covers on jars but loosely, 
and place on wire rest. Put one quart of water below, 
and cook the length of time recommended by Govern- 
ment receipt. Cool cooker to condense steam only, then 
open, remove cans, seal or screw covers down tight as 
required. If properly done, all fruits and vegetables 
so canned will keep indefinitely. 

The Government claims no bacteria can live under 
10 pounds of steam pressure ; and, for canning purposes, 
w^ furnish a smaller ball valve to hold pressure at ten 
pounds, as advised by the Government directions. 




(18) 



TO CARE FOR ALUMINUM COOKER. 

Aluminum cookers tarnish very little. If the out- 
side is properly cared for, it will keep bright for years, 
Simply wash with soap in hot water and wipe dry. The 
cookers are thick and if necessary, you can scour them 
inside with mineral wool, fine sand or emery paper. 
Your kettle will soon get smooth and hard and stay so. 
Never use strong alkalies inside — it will eat them out 
rough. Any water full of iron from iron pipes or other- 
wise will blacken them inside for a while, but soon 
ceases to affect them when used. As soon as the cover 
is removed from cooker, wipe cover dry and if rubber 
should soften, set it in warm oven not hot to harden. 

When you put away the cooker, it is best to screw 
down the cross bar, fold the small claws up and put the 
claw in the kettle, ball and rest will also go inside the 
kettle, turn cover up side down and handle down and 
inside cooker — this method provides ventilation and 
keeps all parts together. 

CARE OF IRON COOKER. 

When new, grease well inside before using and place 
without cover in warm oven for % to 1 hour — this be- 
ing the best treatment to give any new iron kettle. 
Never put cover in a hot oven, as it would ruin the rub- 
ber gasket. In case a rust spot should appeai'--thru 
neglect, it is best to scour out with sand or emery paper 
and then grease well. 

If any other directions are desired, kindly write 
direct to Co. and we shall be pleased to write you fully. 
The AVorld has never seen so perfect a cooker, as the 
Perfection Cooker and we feel you w^ll gladly recom- 
mend it to your friends. 

PERFECTION COOKER CORPORATION, 

Omaha, Nebr. 

(19; 



The Greatest Blessing 

and 

Expense of Living 
is FOOD 

THAT IS A FACT 

This folder tells you how to get the best meal in 
the shortest time for the least cost and save you from 
$2.00 to $5.00 monthly for so doin^. 

THAT IS ANOTHER 



We hope when you learn to use the Cooker and 
know the above is true that you will do your friends 
a favor by telling them what the Cooker will do. 



PERFECTION COOKER 
CORPORATION 

OMAHA NEBRASKA 



LIBRARY OF 



CONGRESS 71 
II n III 1 1 •).. H 




